Tuesday, November 22, 2011

Mini Pumpkin Pies

I made these little mini pumpkin pies. They were very easy and fun to make. I adapted this recipe from my idol/hero Bakerella.


2 refrigerated ready-to-roll pie crusts
1 egg white
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Pumpkin shaped cookie cutter
Mini muffin pan

1/2 cup chocolate morsels
re-sealable plastic bag

Preheat oven to 350 degrees. Use the cookie cutter to cut 12 pumpkins from each pie crust. You will need to roll the pie crust out a little thinner so that you are able to cut 12 pumpkins.

Press the dough shapes into a mini muffin pan - alternating cups.

Apply egg whites to the top edges of each pie crust.

Mix the cream cheese, sugar, canned pumpkin, eggs, vanilla and pumpkin pie spice together until throughly combined. Spoon the mixture into each pumpkin-shaped pie crust. Bake for 12-15 minutes.

Remove pies to cool and repeat the process with the next pie crust. I was able to roll out the scraps and made about 34 mini pumpkin pies.

Melt the chocolate in the microwave and spoon into a plastic re-resealable bag. Twist the bag so that all of the melted chocolate is in one corner. Make a tiny snip in the chocolate corner and drizzle over the pumpkins and draw faces.

A very cute Thanksgiving dessert!